Jalapeño Cheddar Cornbread

I don’t think it’s any secret around here that I’m totally obsessed with soup. I would happily eat soup (or stew or chili) every day, no matter the season or weather. I make quick soups on weeknights, long simmering soups and stews on the weekend and chili whenever the temp dips below 30 degrees. Over the years, I’ve found many recipes that I make again and again. One of my favorites (and a winter staple in my house) is my Chipotle and Stout chili recipe (find it here!). During the fall and winter, it’s on the menu weekly. I love to serve soups and stews with a great bread. I have a great beer bread recipe as well as Lane’s fantastic Parker House Rolls for soup and stew, but what I really wanted was a go-to cornbread recipe. Having never really found a recipe that I was head over heels for, I decided to make my own. I spent some time in the kitchen this fall testing out a ton of variations. After much trial and error, I came up with this recipe for Jalapeño Cheddar Cornbread. I hope you love it as much as I do!

This cornbread, as the name suggests, is a slightly amped up version of the southern standard. Baked in a cast iron skillet, it’s got a golden crust with a slight crunch. The batter is studded with diced jalapeño peppers for some heat and mixed with shredded sharp cheddar for richness. Using greek yogurt in the batter keeps it moist, while cutting down some of the unnecessary fat. After all, good cornbread really does need to be slathered in honey butter before serving so let’s save those calories for where they count, am I right?!?!

This recipe makes a pretty large amount, so it’s perfect for a crowd. If your household is a little smaller or you just want to serve it for a small, family dinner, know that it can be made as muffins (you will need to decrease the cooking time a bit) and freezes well. As noted above, it is best served with a generous topping of honey butter*.